sal­mon with roasted fen­nel and walnut puree

donna hay - Fresh + Light - - Fresh -

sal­mon with roasted fen­nel and walnut puree

2 bulbs fen­nel, trimmed and sliced 1cm-thick

8 whole cloves gar­lic

12 sprigs lemon thyme

1½ ta­ble­spoons ex­tra vir­gin olive oil

4 x 180g sal­mon fil­lets, skin-on

2 cups red vein sor­rel leaves

walnut puree

1 cup (100g) wal­nuts, toasted

⅓ cup (80ml) ex­tra vir­gin olive oil

2 tea­spoons finely grated lemon rind

2 tea­spoons lemon juice

sea salt and cracked black pep­per

To make the walnut puree, place the wal­nuts, oil, lemon rind, lemon juice, salt and pep­per in a small food pro­ces­sor and process un­til fine. Set aside.

Pre­heat oven to 220°C (425°F). Place the fen­nel, gar­lic and lemon thyme on a large oven tray, driz­zle with 1 ta­ble­spoon of the oil and sprin­kle with salt and pep­per. Cook for 18–20 min­utes or un­til golden brown and ten­der.

Heat the re­main­ing oil in a large non-stick saucepan over high heat. Sprin­kle the sal­mon with salt and pep­per and cook, turn­ing half­way, for 6–8 min­utes or un­til golden brown and just cooked.

Di­vide the walnut puree be­tween plates, top with the fen­nel mix­ture and sal­mon, and serve with sor­rel. SERVES 4.

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